Yield: 1 Menu
|\N \N||Mango Splash|
|\N \N||Rolled Stuffed Turkey Breast & Creamy Basil Sauce|
|\N \N||Fennel a la grecque|
|\N \N||Couscous With Currants|
|\N \N||Roasted Asparagus|
|\N \N||Salad of Mixed Greens|
|\N \N||Crusty Rolls|
|\N \N||Lemon Tartlets|
|\N \N||Basket of Strawberries|
Advanced Preparations -
Mango Splash: Make the mango puree up to 8 hours ahead and refrigerate Rolled Stuffed Turkey Breast & Creamy Basil Sauce: The turkey breast should be made 1 to 2 days before serving to allow time for chilling. Make sauce up to 2 days ahead and refrigerate.
Fennel a la grecque: Prepare up to 2 days ahead and refrigerate.
Roasted Asparagus: Roast the asparagus up to 2 hours ahead.
Salad of Mixed Greens: Make the vinaigrette up to 1 day ahead and refrigerate.
Crusty Rolls: Make the rolls up to 3 months ahead and freeze.
Lemon Tartlets: Make the pastry shells up to 1 month ahead and freeze.
Make the lemon curd up to 2 days ahead and refrigerate.
Recipes to follow if my fingers don't give out <G>. Chardonnays would be good with this meal.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini